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Tinapa Fried Rice is a fried rice version that makes use of smoked fish flakes. This ingredient is locally known in Manila as “Tinapa”. This version is made more delicious and complete by adding slices of salted eggs (itlog na maalat) and diced tomatoes.
Making fried rice is really simple and straightforward. However, there are some lessons that I learned that helped me make better fried rice. This article on things to consider in making the best fried rice sums it up.
Now that we are all aware of the basic do’s and don’t in making fried rice (I am assuming that you followed the link that I provided), it is time to make this yummy fried rice version. I personally enjoyed it for breakfast — just by itself. To me, this fried rice version is a complete meal.
I started by preparing the rice. These were leftovers from last night. The rice was arranged in a covered bowl and place in the refrigerator to chill overnight. This process will make the rice less sticky and easier to handle. The Tinapa (or smoked fish) that I used were store bought. It was already packaged as frozen tinapa flakes, so no need for me to do extra work. If you will be using whole fish such as tinapang galunggong or bangus, make sure to manually separate the meat from the bones and ensure that there is no fish bone attached to the meat. You can shred the meat manually using your hands.
The recipe below along with the cooking video details the steps on how I cooked this dish. I hope that you enjoy this recipe. Happy cooking and thanks for visiting us. You might want to subscribe to our YouTube channel to get notifications on video updates. Here is the link.
Try this Tinapa Fried Rice Recipe. Let me know your thoughts.
Watch the Tinapa Fried Rice Cooking Video:
- 4 cups leftover white rice
- 3/4 to 1 cup tinapa flakes
- 2 pieces alter duck eggs sliced
- 2 medium plum tomato cubed
- 1/2 cup chopped green onions
- 6 cloves crushed garlic
- 1 teaspoon salt
- 4 to 5 tablespoons cooking oil
- Combine salt and leftover rice. Toss to mix well. Set aside.
- Heat oil in a large pan. Add the garlic and cook until light brown. Add the tinapa flakes. Cook for 3 minutes.
- Slowly add the rice. Stir fry for 2 to 5 minutes or until all the ingredients are well blended.
- Add the ground black pepper and chopped green onions. Toss and stir fry for another 3 to 5 minutes.
- Transfer to serving plate. Top with sliced salted eggs and cubed tomatoes.
- Serve. Share and enjoy!